Millefeuille - Andros Chef

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Millefeuille Chocolate & quince

Ingredients

4

Brik sheets

2 rolls Brik pastry sheets
100 g Clarified butter
50 g Icing sugar

Milk chocolate ganache

400 g Liquid cream 35% fat
200 g Milk chocolate
3 g Gelatine
18 g Water

Assembly

200 g Quince high fruit compote 
40 g Icing sugar

Quince high fruit compote

Our quinces are lightly cooked for an almost homemade compote finish. Made from 80% fruit, and delicately sweetened for flavor, this high-fruit compote is the perfect ingredient or accompaniment for any dessert.

Discover our products range High fruit compote

Preparation steps

  1. Brik sheets

    Pre-heat the oven at 180°C. Cut brik sheets in 18 stripes, spread butter on both sides. Pile 6 sheets up, shape to obtain the desired length and sprinkle icing sugar. Place on a tray covered with a baking sheet and bake at 180°C for 15 minutes.

  2. Chocolate ganache

    Soak the gelatine in water for 10 minutes. Cook at low heat one-third of the cream in a sauce pan. Add the gelatine and pour on the chocolate. Allow to melt for few seconds and mix with a spatula. Once the mixture is homogeneous, add the remaining cream. Keep in the refrigerator for at least 12 hours then whip in a whipped cream.

  3. Assembly

    Pipe on the brik sheet’s length two ganache rolls. Pipe the quince compote to fill the remaining space between the two rolls. Place another brik sheet above and repeat the same process. Cover with a brik sheet and decorate with icing sugar and pipe a peak of ganache.

  4. Decoration

    Shape the remaining brik sheets in petal. Place on a tray covered with baking sheet and sprinkle icing sugar. Bake at 180°C for 5 minutes.

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